Lemon Curd

This is a tart, refreshing custard. It makes a tasty spread for scones, crumpets or English muffins.

  • Prep Time 15 min
  • Total Time 25 min
  • Servings 32

Ingredients

1
cup sugar
1
tablespoon finely shredded lemon peel
1
cup lemon juice (5 large lemons)
3
tablespoons firm butter or margarine, cut up
3
large eggs, slightly beaten
  • 1 In heavy 1 1/2-quart saucepan, mix sugar, lemon peel and lemon juice with wire whisk.
  • 2 Stir in butter and eggs. Cook over medium heat about 8 minutes, stirring constantly, until mixture thickens and coats back of spoon (do not boil). Immediately pour into one 1-pint container or two 1-cup containers.
  • 3 Store covered in refrigerator up to 2 months.

Expert Tips

Substitute lime peel for the lemon peel and Key lime juice for the lemon juice.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Tablespoon
Calories
45
(
Calories from Fat
15),
% Daily Value
Total Fat
1 1/2g
1 1/2%
(Saturated Fat
1/2g,
1/2%
Trans Fat
0g
0%
),
Cholesterol
25mg
25%;
Sodium
15mg
15%;
Total Carbohydrate
7g
7%
(Dietary Fiber
0g
0%
  Sugars
6g
6%
),
Protein
0g
0%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
0 Starch; 1/2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.